Monday, April 2, 2012

Oatmeal Creme Pies

I knew right away that I wanted to make them and I had all the ingredients so off I went to the kitchen. Very easy to make and came together pretty quickly and I even made a TRIPLE recipe of the cookies. For being a triple recipe, it didn't make a huge amount and I made them pretty small too. Oh, I must add that I did NOT use her icing recipe. I made a basic buttercream to fill mine (butter, powdered sugar, vanilla & milk). I'm sure either filling is wonderful. I can even imagine a delicous cream cheese icing filling. The only thing I would change about this recipe is the amount of cinnamon. I would probably double it because it was kind of lost in the cookies and not very detectable. Or maybe adding a dash of allspice or nutmeg? But as is, with no changes, these cookies are very very good. They are soft and chewy with lots of nutty oatmeal flavor & texture. I've metioned before that I love sandwich cookies. They are just so cute! These are a cross between a sandwich cookie and a whoopie pie I think because the cookies are so soft. But however you classify them, they are downright scrumptious! I definitely recommend these.

In a medium bowl, whisk the flour, oats, baking soda, salt and cinnamon together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 4-5 minutes. Add the egg and vanilla and beat to combine. Add the dry ingredients to the mixer in 3 additions, beat just until combined.

Use a small cookie scoop to portion the dough into approximately 1 tablespoon balls. Place them on the prepared baking sheet, leaving about 1 1/2-2 inches between them. Bake for 9-10 minute, or until the edges of the cookies are golden brown and set (the middles may still seem a little underdone - they'll set up as they cool). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes then remove them to the rack to cool completely.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and marshmallow creme on medium speed until smooth and fluffy, about 3 minutes. Add the confectioners' sugar in 2 additions then add the vanilla and continue beating until the filling is smooth and thick.

Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe about 1 tablespoon onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

1 comment:

Heidi

My name is Heidi. I live in Seattle and I love to bake. Please take your time and browse my collection of baking recipes & experiments. Most of them good....some...well, not so good. I'm honest with my reviews so you know what to avoid! Please email me if you have questions or just want to chat! I'd love to hear from you. nillanamba@gmail.com